Author:
de Oliveira Vanessa Sales,Chávez Davy William Hidalgo,Paiva Paula Renata Felipe,Gamallo Ormindo Domingues,Castro Rosane Nora,Sawaya Alexandra Christine Helena Frankland,Sampaio Geni Rodrigues,Torres Elizabeth Aparecida Ferraz da Silva,Saldanha Tatiana
Reference79 articles.
1. Effect of laying hen’s age and oviposition time on egg cholesterol contents;Abdalla;Science Letters,2018
2. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review;Afraz;Journal of Food Process Engineering,2020
3. Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan;Al Juhaimi;Journal of Food Science and Technology,2017
4. ANVISA (Brazilian Health Regulatory Agency) (2004). Resolução – RDC N° 216, de 15 de setembro de 2004. Regulamento Técnico de Boas Práticas de Serviço de Alimentação. Retrieved from: https://www.saude.al.gov.br/wp-content/uploads/2020/06/RDC-N%C2%B0-216-ANVISA-Ag%C3%AAncia-Nacional-de-Vigil%C3%A2ncia-Sanit%C3%A1ria.pdf. Accessed: February 8, 2022.
5. Official methods of analysis of the Association of Official Analytical Chemists;Aoac,2006
Cited by
17 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献